Name: Classic Apple Tarte Tatin
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Other
Ingredients: 2.5 pounds pink lady apples; 4 tablespoons unsalted butter; 0.75 cup granulated sugar; 1.25 cups all purpose flour; 1 tbsp granulated sugar; 0.125 tsp salt; 4 ounces unsalted butter; 3 tablespoons ice water

From the Cook

1/5

Classic Apple Tarte Tatin

Flavor the Moments Verified

Flavorthemoments.com

Ingredients

Warning0 allergens identified

Classic Apple Tarte Tatin

2 ½ pounds pink lady applespeeled, cored and quartered

4 tablespoons unsalted butter

¾ cup granulated sugar

Flaky Pie Crust

1 ¼ cups all purpose flourplus more for flouring your work surface

1 tbsp granulated sugaromit for a savory pie

⅛ tsp salt

4 ounces unsalted buttercut into small cubes

3 tablespoons ice water

Instructions

Visit Blog

Instructions

Prepare the pie crust ahead, and form it into a flattened disk. Wrap it in plastic wrap and chill it a minimum of 30 minutes before rolling.

Place the butter in the bottom of the skillet, and melt it over medium heat. Brush the bottom and sides of the skillet with the melted butter and remove from heat. Sprinkle evenly with the sugar.

Pack as many apples as you can into the bottom of the skillet cut side up, and wedge any remaining apples over the top of them the way they fit best. Cook over medium heat until the sugar melts, caramelizes and begins to thicken, and the apples begin to release their juices, about 10-15 minutes. If at any time the the liquid begins to darken, reduce the heat to medium low.

Remove from heat and rearrange the apples in a nice pattern for presentation. Preheat the oven to 350 degrees while you roll out the dough.

Roll out the dough until it's large enough to cover the apples, cutting off any excess with a knife or kitchen shears. Place over the top of the apples and tuck the edges of the crust into the sides, then bake for 30 minutes, or until the crust is golden brown.

Remove from heat and immediately invert onto a serving dish. If any apples stick to the bottom of the skillet, simply remove them and place them on the tart. Serve warm with ice cream or fresh whipped cream, if desired and enjoy!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Master the Caramel 🍯
Watch your sugar carefully as it caramelizes—it should reach a deep amber color (around 350°F) for rich flavor, but pull it from heat immediately to prevent burning, as residual heat will continue darkening it.
Apple Selection and Prep 🍎
Pink Lady apples are ideal for their perfect balance of tartness and sweetness, but arrange them cut-side down in a circular, overlapping pattern for even caramelization and a stunning presentation when inverted.
Butter Lamination Technique 🧈
Keep your pie dough butter cold and work quickly—fold the dough gently without overworking it to create distinct butter layers that will bake into a flaky, crispy crust rather than a dense one.
Stovetop-to-Oven Transfer 🔄
After caramelizing apples on the stovetop for 8-10 minutes, immediately top with dough and bake at 400°F—this allows the crust to crisp while the apples finish cooking evenly without over-caramelizing.
Perfect Inversion Every Time ✨
Let the tarte rest for 2-3 minutes after baking before inverting, then place your serving plate on top and flip with confidence—this brief rest allows the caramel to set just enough to hold the apples without being so firm it hardens.